1. Material drawing
2. Take 100ml of cold water and adjust 50g of black jelly into a seedless paste
3. Pour into 1L of boiling water
4. Stir and heat until there are no particles, then turn off the heat and cool down
5. After cooling to room temperature, it becomes a paste, cut into small pieces with a knife, add a small amount of honey and refrigerate for later use
6. Now the sago is cooked, boil the water in the pot and pour the sago. I found the casserole to work well, not sticking to sago.
7. After cooking on medium heat for about 10 minutes, leave the sago only a small white spot and turn off the heat
8. Stuffed and stuffed for about 20 minutes, the small sago is all stuffy
9. Take it out and rinse with cold water
10. Add black jelly to the bowl
11. Add sago and coconut milk (coconut milk) for a delicious dessert.
12. Is Manji's similar to mine?
Tips:The small sago must be boiled under water, it will become mushy under cold water. There is also to be boring, so that each one is crystal clear.
